Preparation of green chili paste:
Put the ingredients for the chili paste in the mortar. Pound with the pestle until everything is mixed and ground thoroughly. (hs note: I pound the chilies first, then add the garlic - pound that, add the shallots - pound that, etc. Or I give it all a whirl in the food processor and finish it off with the mortar and pestle).

Preparation of Green Curry:
Pour the coconut milk in the wok and heat on low fire. Stir until oil appears. Add 1/2 of the green curry paste and stir until fragrant. Add the tofu/chicken and wait until almost done. Put you vegetables in the wok (or pan) and add some water. When everything is cooked, add sugar and fishsauce (or, in our case, soysauce). Stir and taste. If preferred add some more salt or sugar. Finally, put the sweet basil and lime leaves. Serve with rice.